Description
A rich and decadent dish featuring cheese tortellini in a creamy sauce, perfectly paired with seared steak and aromatic garlic.
Ingredients
Scale
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt & Black Pepper
- Garlic Powder & Smoked Paprika
- 2 tbsp Olive Oil
- 4 tbsp Butter
- 5 cloves Garlic, minced
- 1 cup Heavy Cream
- 3/4 cup Whole Milk
- 1 1/4 cups Parmesan, shredded
- Parsley, chopped (optional)
- Red Pepper Flakes (optional)
- Cracked Black Pepper (optional garnish)
Instructions
- Cook the tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until they float to the top, signaling they’re done. Drain and set aside.
- Prepare the steak: While the tortellini cooks, season your steak generously with salt, black pepper, garlic powder, and smoked paprika.
- Sear the steak: In a skillet, heat the olive oil over medium-high heat. Once the oil shimmers, carefully add the seasoned steak. Sear for 4-5 minutes on each side for medium-rare.
- Create the Creamhouse Sauce: In the same skillet, reduce the heat to medium and add the butter. Let it melt, then add the minced garlic. Sauté until fragrant.
- Join the cream and milk: Pour the heavy cream and milk into the skillet, stirring to combine. Bring to a gentle simmer.
- Incorporate the Parmesan: Gradually add the shredded Parmesan into the sauce, stirring continuously until completely melted.
- Finish the dish: Add the cooked tortellini to the sauce, gently folding to coat. Slice the steak against the grain into strips and place on top of the tortellini.
Notes
For best results, use fresh garlic and herbs. Rest the steak before slicing to maintain juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 80mg